These pickled zucchini aren’t too sweet, aren’t too tangy, and aren’t like any other pickle you’ve ever had. If we had to draw comparisons, we’d probably liken them to bread and butter pickles, but don’t take our word for it. As for how to use up these zucchini pickles, far be it from us to tell you what to do, though we suggest you start anywhere you’d use a regular cucumber pickle. And of course there’s also this almost obscene Bacon Manchego Burger. Oh, and this recipe makes tons of zucchini pickles. Well, not literally tons, but close, just in case you’ve got a bumper crop, though you can easily scale the recipe down. This recipe has been updated. Originally published April 1, 2014.–Renee Schettler Rossi

Ingredients

5poundszucchini, unpeeled, thinly sliced with a mandoline about 1/4 or 1/8 inch thick

Directions

1. In a large nonreactive (that means not aluminum) pot, bring the vinegar, sugar, salt, celery seeds, turmeric, mustard powder, and onions to a boil. Remove from the heat.

2. Toss the zucchini in the pot, making certain every last slice is immersed in the liquid. (If any of the zucchini slices are misbehaving and sticking out of the liquid, use a small plate to weight them down so they remain submerged.) Let the zucchini rest at room temperature for 1 hour.

3. Place the pot with the zucchini and liquid over medium-high heat, uncovered, and bring to a boil. Boil the zucchini, still uncovered, for exactly 3 minutes—no more and no less. Remove from the heat.

4. Immediately pour the zucchini and brine into a shallow nonreactive pan to cool completely. Ladle the cooled zucchini and brine into your favorite glass jars and refrigerate. (There’s no need to properly can and seal the pickles, since these are what’s known as refrigerator pickles. As the name implies, they’re kept in the refrigerator, which means there’s no need to properly can them.) The pickled zucchini will be ready to eat in 1 day and will keep in the refrigerator for up to 3 months.

Hungry for more? Chow down on these:

Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!